Only difference was this time we came in third! We actually won something. We won two $10 food credits to the pub, which means next time we'll have free food--and hopefully get first place!
I didn't just have kugel for dinner though, I ate matzo-ball soup, turkey and a lot of Challah--one of my absolute favorite breads. Oh and a hefty slice of cheesecake. Needless to say, Wednesday night was enjoyable. But come Thursday morning, I was in need of a fresh and healthy breakfast. Cue muesli.
Muesli is a combination of soaked oats, nuts and fruits. Before yesterday, I had only ever had it at hotel breakfast buffets, but every time I did I would end up wanting more. So now that I learned how easy it is to make it, I'll be having it at home more often than not.
The recipe calls for fresh ingredients, so it's best made the night before you want to eat it, but it will last in the fridge about 3 days. Just add the fresh fruit until right before eating it.
Alpine Muesli (adapted from Martha Stewart)
Active time: 25 mins. Total time: 4 hours or overnight
Makes 4 servings.
- 1/3 cup non-fat plain yogurt, not Greek
- 1/3 cup low-fat milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup rolled oats, not quick-cooking
- 3 tablespoons honey
- Juice from one orange, about 1/3 cup
- 1 Granny Smith apple
- 1/2 cup skin-on almonds, chopped
- 1-2 cup mixed fresh fruit, such as sliced strawberries, raspberries or bluberries
- In a medium bowl, whisk together yogurt, milk, vanilla and salt until smooth; stir in oats. Cover and refrigerate at least 3 hours or overnight.
- Stir together honey and orange juice in a medium bowl. Peel apple and grate or finely chop. Add apples and almonds into juice mixture.
- Combine juice mixture with soaked oats and mix well. Refrigerate for 30 minutes. Divide muesli among four bowls and serve topped with fresh fruit.